These luau-worthy Hawaiian goat mini-kebabs are courtesy of ABGA member Patricia Parson of Pendergrass, Ga. The recipe was originally printed in the March/April 2013 edition of The Boer Goat magazine.
Hawaiian Goat Mini-Kebabs
1 LB boneless leg of goat, cut into ¾” cubes
1 14-oz can pineapple chunks, each cut in half
1 CUP Italian dressing
¼ CUP melted butter
1 clove garlic, minced
3 slices bacon, cut into 1” pieces
Combine cugoatgaot meat, Italian dressing, and garlic in a shallow dish; marinate 1 hour or overnight in the refrigerator.
Place marinated goat cubes, bacon pieces, and pineapple chunks on mini-skewers or toothpicks.
Brush skewers with melted butter.
Broil 5-8” over a heat source for 5 minutes.
Makes 6 servings.